Irene’s Cretan biscuits (Greek almond cookies)
4. BAKING THE COOKIES
Preheat the oven to 180°C/350°F (160°C fan).
Brush with egg white – Lightly beat the egg white with a fork. Then brush the top of the cookies with the egg white. This is what makes the almond flakes stick.
Decorate – Sprinkle almond flakes over the top of the cookies.
Bake – Pop the trays in the oven and bake for 14 minutes until the cookies are lightly golden on top. They should still be quite pale on the sides. The cookies will feel soft but firm up as they cool.
Cool – Let the cookies cool on the tray for 5 minutes then transfer to a wire rack to cool completely. These cookies are soft when warm but firm up nicely when cooled.
Enjoy – Serve the cookies with a cup of tea or coffee. Store them in an airtight container at room temperature for up to 1 week. They also freeze well for up to 3 months.
I hope you enjoy making and sharing Irene’s Cretan Biscuits as much as I have. They are a true taste of Greece and a delicious treat to enjoy with family and friends. Happy baking!
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